We are always on the lookout for new pumpkin recipes. You can never have TOO much pumpkin in the fall!
A version of this dish was shared on the Food Network, while I was watching with my parents on a recent visit. It got my tastebuds salivating and my brain working on how to make it all gluten-free.
I changed it up to fit our gluten-free needs and added a few of my own touches.
Make the recipes YOUR own
You can make any recipe gluten-free by finding the right substitutions and adding in your own touches. Don’t be afraid to experiment!
That is how we usually get our BEST results.
Watch shows, read cookbooks, and look through recipes to excite you to start being creative!
For example, on the show they added parmesan cheese, which would be a nice addition. We took this out as we are dairy-free.
You can always make adjustments for your cooking needs.
Simple Ingredients – Lots of Flavor
This dish has very simple ingredients:
pureed pumpkin, an onion, garlic, ginger, Italian sausage and pasta.
The best part was that it was a quick meal to prepare – dinner was on the table in no time at all.
This Pumpkin Pasta dish got an immediate two thumbs up from my son. And, my husband went back for seconds.
I think it’s a keeper!
Grab the recipe and make your own Gluten-Free Pumpkin Pasta. Let us know how it worked for you.
Gluten-Free Pumpkin Pasta
Ingredients
- 1 14 oz. can of pumpkin puree (not pumkpin pie filling)
- 1 lb. organic Italian sausage (pre-cooked chicken sausage)
- 1 medium sized onion
- 3 cloves of garlic
- 1/2 inch ginger root
- 2 T Earth Balance Butter
- Olive oil for cooking
- 1/2 - 1 lb. gluten-free pasta (We used Tinkyada mini-shells)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to directions.
- Peel and chop the onion into small bite-sized pieces.
- Peel and slice the garlic cloves.
- Peel and grate the ginger root
- Slice the sausage into bite-sized pieces.
- Add 1T olive oil to the skillet.
- Add the sausage to the skillet and cook through – for about 5-7 minutes - I let them get a little crispy (but not burnt). Take the sausage out of the pan and set aside on a plate.
- Add 1 T olive oil to the skillet. Sauté the onion on medium heat for about 5 minutes.
- Add the garlic and ginger to the onions. Sauté for about 3 minutes.
- Add the can of pumpkin to the onion mixture in the skillet. Take about ½ cup of pasta water (the pot your pasta is cooking in) and add it to the skillet. Stir to combine. Add more water if you want to thin out the sauce.
- Add the sausage back to the skillet and stir through the sauce. If desired: add salt/pepper to taste.
- Once the pasta is done cooking to your liking –drain, rinse and add the pasta to the pumpkin mixture.
- Stir to combine. Lower the heat and allow to cook together for about 5 more minutes.
- Serve and enjoy!
Notes
The Holidays will be here before we know it!
Grab your GF Holiday Recipe Guide to make sure you don’t suffer from any deprivation this holiday season.
Grab the Guide for our favorite GF family recipes we serve to all of our family and friends during the Holidays.
